Week 35

Elevate Your Pasta Game with Olive Tapenade Pasta 🍝🫒 - Monday, Week 35

Staff

Aug 29, 2023 — 1 min read

A trip to the sun-soaked Mediterranean is just a forkful away with our Olive Tapenade Pasta. This dish combines the rich, briny flavors of olives with garlic, capers, and a hint of citrus to create a pasta dish that is both vibrant and comforting. Not just an ordinary pasta, this is an ode to the olive and its enduring history.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:

Pasta: 400g (preferably spaghetti or linguine)
Black Olives (pitted): 200g
Green Olives (pitted): 100g
Capers: 2 tablespoons
Garlic Cloves: 3, minced
Lemon Zest: From 1 lemon
Lemon Juice: From half a lemon
Extra Virgin Olive Oil: 120ml
Red Chili Flakes: 1/2 teaspoon (adjust to taste)
Fresh Parsley: A handful, chopped
Grated Parmesan Cheese: For serving
Salt: To taste
Black Pepper: Freshly ground, to taste

Instructions:

Prep the Pasta: Cook the pasta in a large pot of boiling salted water until al dente. Reserve about a cup of pasta water and then drain the pasta.
Make the Tapenade: In a food processor, combine black olives, green olives, capers, garlic, lemon zest, lemon juice, and half the olive oil. Pulse until you get a chunky paste. If you prefer a smoother texture, blend for a longer period.
Combine and Serve: In a large pan, heat the remaining olive oil over medium heat. Add chili flakes and let them sizzle for a moment. Add the olive tapenade and stir for 2-3 minutes, allowing the flavors to meld. If the mixture is too thick, add a splash of the reserved pasta water to get a saucier consistency. Add the cooked pasta to the pan, tossing to coat. Season with salt and pepper. Finally, stir in the fresh parsley.
Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.

Wine Pairing:

A glass of Sangiovese will beautifully complement the briny flavors of the tapenade and the richness of the pasta, enhancing the overall dining experience.

Bon Appétit! 🍝🍷🫒

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